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| This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and sesame. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, it happens to be vegan too. It's superb as a pasta sauce but also good stirred into a potato salad, as a dip, or on bruschetta. |
Because all our seeds are unpasteurised, we recommend toasting them before use in raw recipes.
Makes 4 servings
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Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
Need to feed a hundred or more? Look no further than school chef James Taylor's recipe for around 130 sourdough millet and emmer rolls, perfect for schools and events.
Tereza combines barley and quinoa flour to make these flavourful and sustaining pancakes. They're great with seasonal roasted rhubarb and a rich vanilla custard.
Tamsin
April 09, 2022
Just seen this on James Martin show, so thought I’d check it out. Inspiring & encouraged to eat more pulses, love your recipes :)